Bacon ready

[bocephus]

lkrfletcher It has taught me a lot about bacon, this and others I have read on this sight.

[cdavis]

Great info thank you all.

[lkrfletcher]

On the 7th day.
Ok bacon has been brining for 7 days. I flipped it over every day. I hope it is ok. I see very little liquid in these bags.

I will rinse and soak. Then dry. Pepper it up. Let sit for another 24 hours in fridge. Smoke tomorrow.

[bocephus]

lkrfletcher Good luck, I hope it turns out good, like everything you try new for the first time there is apprehension.

[lkrfletcher]

7th day. Pepper and jalepeno rub.

No in the fridge. Smoke tomorrow.

[mrobisr]

lkrfletcher looking good

[ND Mike]

lkrfletcher looking good!

[bocephus]

lkrfletcher Let us know how it turns out, it is really looking good so far.

[PapaSop]

lkrfletcher
Was looking at the store today for some cracked pepper and couldn’t find any. Now I see the answer to that. Looking good!

[kyle]

lkrfletcher what time is breakfast, I can be there in about 18 hours and even pick up PapaSop on my way by. Looks good

[Randie N]

PapaSop can just grab one of those prefilled pepper mills and crack it fresh. Can be a little harder to find coarser grinds in most places

[lkrfletcher]

Day 8 and into the PK100 they go.

[lkrfletcher]

[bocephus]

lkrfletcher Now I am jealous, looks great so far.

[lkrfletcher]

Smoke is
Done. Chilling now

[Bob Stehlik]

lkrfletcher Looks awesome! BLT’s for dinner?

[bocephus]

Bob Stehlik That is exactly what I was thinking, I think if I made bacon, after I tried a slice, it would be BLTs.

[lkrfletcher]

Bob Stehlik maybe. I don’t eat bread. But can do a keto version.

[lkrfletcher]

My initial thoughts are to leave this in the fridge overnight for better slicing.

[mrobisr]

lkrfletcher I actually vac mine again and leave for 3-4 days after smoking.